After a few successful no-knead breads, I decided to try the same method for rolls. It’s the same principle, but they require less time baking, which suits me perfectly. They are, therefore, absolutely perfect for the weekend breakfast. You can prove the dough overnight, get up, pop the oven on and let them bake for 12 minutes before tucking in. You won’t regret making them, they’ll add that little extra to the breakfast spread, making it very hyggelig. I hope you enjoy!
Ingredients for 12 rolls
- 600g plain flour
- 1g dried yeast
- 400ml cold water
- 50g flaxseed
- pinch of sea salt
- Mix the flour, yeast, seeds and salt
- Add the water and stir until combined, but don’t knead!
- Cover the bowl with cling-film or a plastic bag and leave for 12-15 hours at room temperature. You can also prove it in the fridge, this requires a little longer time, I have proved it in the fridge for 18 hours and it was perfect.
- Turn the oven to 200°C.
- Weight the dough and divide the number by 12. Divide it in 12, all weighting more or less the same.
- The dough is meant to be a little runny, which makes it tricky to shape beautiful buns. The easiest way to do it is to fold the edges in towards the centre of the bun and place it on a baking tray, covered in non-stick baking paper, with the joint down.
- Bake in the middle of the oven for 10-12 minutes, until the bottom is golden and you hear a hollow sound when tapping it.
- Enjoy with fresh jam or savoury toppings for breakfast or lunch. These are also perfect for the lunch box. It’s best to store them in the freezer. Take them out 20 minutes before eating and once almost defrosted, place them in the oven at 180°C fan for three minutes. They will taste like they’re fresh!